Pasta with Preserved Vegetables and Burrata – The Summer Pasta of Dreams! 🌞🍅

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🥄 Why You’ll Fall in Love with This Pasta Dish

Let’s talk about a flavor explosion in a bowl. This Pasta with Preserved Vegetables is everything you want on a summer evening—deeply roasted zucchini, tomatoes, shallots, and red onions, all kissed with a sweet-savory glaze and finished with the dreamiest creamy burrata and fresh basil. It’s the kind of dish that looks rustic and feels elegant, with practically zero effort.

Whether you’re planning a weeknight dinner, looking for a new meatless favorite, or just want something beautiful and comforting—this recipe delivers.

🛒 Ingredients You’ll Need (Serves 2)

Here’s the star-studded lineup of what makes this pasta sing:

🌿 For the Roasted Vegetables:

  • 250g zucchini
  • 200g tomatoes (cherry or roma work great!)
  • 100g shallots
  • 100g red onions

✨ Flavor Bomb Marinade:

  • 1 tbsp balsamic vinegar
  • 1 tbsp salted soy sauce
  • 2 tbsp honey (or agave syrup for vegan)
  • 1 tsp smoked paprika
  • 1 tbsp parsley
  • A generous drizzle of olive oil
  • Salt and pepper to taste

🍝 For the Final Dish:

  • 250g pasta (penne, fusilli, or linguine are all fantastic)
  • 1 fresh burrata cheese
  • A handful of fresh basil leaves

🔥 How to Make Pasta with Preserved Vegetables

Step 1: Roast the Veggies to Sweet & Smoky Perfection

Preheat your oven to 170°C (grill mode).

  1. Slice the zucchini, tomatoes, shallots, and red onions into even pieces.
  2. Toss them in a large mixing bowl with the balsamic, soy sauce, honey, paprika, parsley, olive oil, and a pinch of salt and pepper.
  3. Spread the vegetables on a lined baking sheet and roast for 40 minutes, stirring occasionally so they caramelize evenly. Don’t skip the stirring—it’s key for that irresistible roasted flavor.

🔥 Pro tip: The longer the vegetables roast, the deeper the umami flavor. If you have time, leave them in a warm oven (switched off) for 10–15 extra minutes to intensify the magic.

Step 2: Cook the Pasta

While the vegetables are roasting:

  1. Bring a large pot of salted water to a boil.
  2. Cook your pasta until al dente (usually 8–10 minutes, but check the package).
  3. Drain and reserve a splash of pasta water—this helps emulsify the final sauce.

Step 3: Toss & Assemble

In a large pan or mixing bowl:

  1. Combine the roasted veggies with the hot pasta.
  2. Add a splash of pasta water if it feels dry.
  3. Tear in the burrata and mix gently. You want pockets of creamy cheese, not total melt-down.
  4. Finish with fresh basil and an optional extra drizzle of olive oil.

🌿 Optional: Add a sprinkle of chili flakes if you like a little heat!

💡 Why This Recipe Works (And How to Customize It)

This dish nails the perfect balance of sweet, salty, smoky, and creamy. Let’s break it down:

✔️ Preserved-style vegetables = flavor boost

By roasting veggies with soy sauce and honey, you get this rich, jammy depth that mimics preserved or sun-dried veggies without the long prep.

✔️ Burrata = indulgent contrast

The cool, creamy burrata perfectly contrasts with the warm, intense vegetables. It’s not just cheese—it’s a whole experience.

✔️ Balsamic + Soy Sauce = Sweet-savory umami

This unlikely duo creates a glaze that caramelizes while roasting. It’s seriously addictive.

🍽️ Serving Suggestions

  • Pair this pasta with a glass of chilled rosé or lemony sparkling water.
  • Serve it with a side of crusty bread to mop up all the good stuff.
  • Perfect for picnics, potlucks, or outdoor dinners—serve warm or at room temperature.

🌱 Make It Your Own

This recipe is super flexible. Try these swaps:

  • Make it vegan: Use vegan mozzarella or leave out the burrata altogether. Add a spoon of cashew cream or tahini if you want creaminess.
  • Change the pasta: Use gluten-free pasta or swap in couscous, farro, or orzo for a grain-based twist.
  • Add protein: Chickpeas, grilled tofu, or a soft-boiled egg all work beautifully.
  • Add more veg: Eggplant, bell peppers, or mushrooms? Roast them too!

🧡 Final Thoughts

This Pasta with Preserved Vegetables is more than just a meal—it’s a celebration of flavor, texture, and effortless style. It feels fancy, but it’s totally achievable on a weeknight. Plus, it’s one of those recipes that gets better the next day (hello, leftovers!).

If you’re looking to eat more veggies without feeling like you’re sacrificing flavor, this is your go-to pasta dish.

📌 Don’t Forget to Save & Share!

If you try this recipe, tag it with #KeiraRecipes on Instagram or Pinterest—I’d love to see your versions! And if you loved it, don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below!